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Steps
1
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beans, soup, thyme, garlic, salt and pepper.
2
Cover; cook on Low heat setting 4 to 5 hours.
3
Stir mushrooms, bell pepper and almonds into bean mixture in slow cooker. In 1-cup measuring cup, beat half-and-half and flour with whisk until well blended; stir into bean mixture.
4
Cover; cook 30 minutes longer or until beans are crisp-tender. Just before serving, sprinkle with croutons.
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If you’re looking for a tried-and-true version and have extra oven space, you can’t go wrong with Betty’s Green Bean Casserole recipe.
Perhaps you’d prefer this recipe's dressed-up cousin? Our Cheesy Green Bean Casserole is everything you love about the original but with a little melty, cheddar cheese.
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